Thai soup with coconut milk base that's creamy, spicy, and so good
Fall is under way and that means soup season is in full effect and what better way to kick it off than with Tom Kha Gai Soup. This Thai soup is coconut milk based with loads of chicken, fresh veggies, herbs, sauces and spices. There is umami in every bite, and I love to order it when I order from Thai restaurants. It all started thanks to my grandma’s caregiver Molly, who was from Thailand and owned a restaurant. She would cook a Thai feast anytime I came over. Grab a bowl, sriracha, cilantro and let’s get eating!
Prep Time: 10 mins
Cook Time: 1 hour
Serves: 4
Ingredients
2 15 oz cans coconut milk
4 stalks lemongrass
8 oz mushroom sliced
4 chicken breasts cubed
2 T fish sauce
1 T ginger
1 T garlic minced
1/2 T coriander
Cilantro garnish
1 hot pepper diced
2 c chicken broth
2 T vegetable oil
1 onion chopped
Sriracha garnish
Salt to taste
Pepper to taste
1/4 t crushed red pepper
2 bay leaves
1/4 c GF soy sauce
2 T sugar
1/4 c rice vinegar
1/4 c lime juice
Directions
1. Heat oil in deep pot over medium.
2. Sauté onion and garlic 3-4 mins.
3. Stir in chicken and cook 5 mins. Stir in all remaining ingredients except garnish and bring to a boil.
4. Season with salt and pepper to taste and reduce heat to simmer. Cook covered for 30 mins.
5. Remove from heat and discard lemongrass and bay leaves.
6. Ladle soup into bowls and garnish with sriracha and cilantro.